Makes 1 cup sauce This Argentinian-style sauce is used in the region to top grilled meats, but you can use it alongside grilled or roasted vegetables, a roasted chicken, or even stirred into a simple soup. Experiment with herbs, like mint, as a less traditional topping for roasted lamb. Chef’s […]
Chopped Steakhouse Salad with Maytag Blue Cheese and Red Wine Vinaigrette
Makes 6 Servings Red Wine Vinaigrette Makes 2 cups
Chorizo-Stuffed Mushrooms
Makes 8 servings To make a savory filling for stuffed mushrooms, sausage and ham are added to the chopped stems, along with onions and garlic. The mushrooms are then topped with breadcrumbs or a combination of grated cheese and crumbs. For even cooking, quickly sauté the mushroom caps in olive […]
Corn and Squash Soup
Makes 4 to 6 servings The basil is a nice bright flavor in this quick and easy broth, but you can use whatever herb you may have on hand. Substitute zucchini for the yellow squash, if necessary. We like to serve this with puréed roasted peppers or sun-dried tomatoes, if […]
Corn Salad with Summer Fruits and Vegetables
Makes 6 servings
Crawfish Étouffée
Makes 4 to 6 servings Étouffée is the name given to dishes like this one that are gently cooked in a covered pot. Crawfish, or crayfish, are sold live or as cooked meat. If you buy crawfish meat, look for the words fat-on. Crawfish fat is an integral part of […]
Dress Up Your Mashed Potatoes Without a Recipe
Mashed potatoes are a staple at the Thanksgiving dinner table. But that doesn’t mean they have to be the same year after year (not that anyone has ever complained about a perfectly creamy mashed potato). If you start with a great base recipe—here’s our favorite—you can turn a simple mashed […]
Dress Up Your Roasted Veggies for Thanksgiving
One of the best and easiest Thanksgiving side dishes is a platter of simple roasted vegetables. We’ve talked about the basics of roasting veggies, but let’s talk about how to dress them up for the holidays. For a typical weeknight dinner, you most likely roast your vegetables in olive oil […]
Durum Rosemary Rolls
Makes 22 rolls Found in the pasta aisle of many supermarkets, durum flour—a wheat flour high in protein and gluten strength—contributes a slight yellowish hue to these aromatic rolls. The flavors of chopped rosemary and olive oil conjure up thoughts of the Mediterranean. Whether the dough is shaped into a […]
Farro Caprese Salad
Makes 4 to 6 servings Farro is a nutty, chewy grain commonly used in Italian cuisine. Tossed with the classic components of a caprese salad, like creamy mozzarella cheese and sweet summer tomatoes, you will love it for school lunches, a take-along picnic dish, or a side for grilled chicken […]
Farro with Chicken and Chanterelle Ragu
Makes 6 to 8 servings Ingredients 1/2 cup extra-virgin olive oil 4 small chicken legs (8 to 10 oz each) Kosher salt, as needed Freshly ground black pepper, as needed 1 small yellow onion, chopped 1 small carrot, chopped 1 celery stalk, chopped 1/2 teaspoon chopped rosemary 2 teaspoons chopped […]
Flat Bread with Fig Preserves, Goat Cheese, Arugula, and Truffle Oil
Makes 4 to 6 servings For The Preserves Ingredients 1 tablespoon extra-virgin olive oil 1 tablespoon chopped shallot 1 cup chopped dried figs 1 tablespoon chopped fresh rosemary 1/2 cup Marsala wine 1/2 cup water, or as needed For The Dough Ingredients 1 1/2 cups all-purpose flour 1 1/2 cups […]